Crusted Chicken Breasts

Crusted Chicken Breasts
By: Cuisine at Home

2 boneless skinless chicken breast halves (6-8oz each)
2 egg whites
2 teaspoon cornstarch
Juice of ½ lemon
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil

Preheat oven to 450 degrees

Prepare chicken breast, by cutting in half and pounding to ¼ inch thickness between 2 pieces of syran wrap.

Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside.

Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.